Who doesn’t love the classic Chocolate Chip Cookie? Unless you have allergies to chocolate or almonds, then this is a guilt free way to enjoy your love of one of the oldest cookie recipes in history. Why have we always used the über crap ingredients of wheat flour and sugar?
Anyway, this tastes great and super simple to make!
Preheat Oven 350 Degrees
Recipe (in order of what I mix)
3/4 Cup Monk Fruit Blend Sweetener (just like sugar with no after taste)
2 Large Eggs
1 Teaspoon Pure Vanilla Extract
1/4 Cup Coconut Oil (melted)
1/2 Cup No Sugar Added Dark Chocolate Chips
1/4 Cup Unsweetened Almond Milk
Mix together thoroughly, then mix in:
3 Cups of Almond Flour
I make 15 equal balls on a cookie sheet with parchment paper. Because the dough does not spread much on it’s own, I flatten with a slightly damp fork. Giving them that traditional peanut butter cookie look. If you use the almond milk, they will expand slightly.
Bake for 18 to 22 minutes. They will look slightly under cooked but if you pull them out and let the pan rest on a cooling rack, they finish baking perfectly without over browning the bottoms of the cookies.
Absolute YUM!
These are Gluten Free, Dirty Keto and Diary Free!
Modified from The Big Mans World